Philly Cheesesteak Eggrolls

When you have friends who grow up in Philadelphia, and you sit around trying to figure out what you're going to make for dinner, but you're not personally a huge fan of bread, this is what happens. A cheesesteak without the bread.

Sometimes food is meant to find a new lot in life, and blending Philly roots with an Asian blend just .... HAPPENS.




Ingredients

FILLING
2 Tbs. Olive oil
1/2 Red Bell Pepper, diced
1/2 small yellow onion, diced
1 clove garlic, chopped
1/4 C. Mushrooms, finely chopped
Thinly sliced steak (can buy cheesesteak ready beef in freezer section which is exactly what I did!)
Salt/pepper to taste
Dash of Worcester sauce
Sliced provolone cheese

WRAP
Phyllo dough sheets (can also use won ton wrappers, but the phyllo dough made these very crispy)
1/4 C. Butter
3 cloves garlic, minced
1/2 C. Canola oil


SAUCE
Equal parts ketchup and mayonnaise
Dash of sriracha to taste


Directions

Sautée peppers, onion, garlic and mushrooms in olive oil over medium heat. Once vegetables are softened, add steak and seasonings.  Chop steak apart while it cooks. Remove from het and drain. Set aside.

Melt butter over medium heat and add minced garlic. Stir just until garlic is softened and butter is infused with garlic flavor.  Pour canola oil into skillet and heat over medium heat. Cut phyllo dough sheets into squares approximately 6X6". Brush with butter, and place one slice of provolone on the sheet.  Top with 2-3 Tbs. of steak filling. Using 2-3 sheets of phyllo dough, wrap from bottom corner, tucking sides in as you go to hold filling. Place in heated oil, turning quickly to brown on all sides. Remove from oil and place on paper towels to drain.

Mix sauce ingredients together.

To serve, slice eggrolls in half at an angle, place standing upright on a bed of greens or other garnish and top with dipping sauce.